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June 26, 2019
Need a new chicken dinner idea? Try this grilled chicken and vegetable dish from chef Rick Bayless.
Ingredients
- 1 tablespoon dried oregano, preferably Mexican
- 1 teaspoon ground pepper
- ¾ teaspoon salt,
- divided½ teaspoon ground cumin
- ¾ cup dark Mexican beer
- 6 cloves garlic, peeled
- 3 tablespoons grated piloncillo or brown sugar
- ½ teaspoon crushed red pepper
- 4 chicken leg quarters (about 2¼ pounds total)
- 2 medium zucchini, cut diagonally into ¼-inch-thick slices
- 2 medium red onions, cut into ¼-inch-thick rounds
- 2 ears corn, husked and halved
- 2 tablespoons canola or extra-virgin olive oil
- Sliced scallions or chives for garnish
Preparation
Active: 1hr 15 minutes, Ready In: 1hr 15 minutes Servings: 4
- Preheat grill to medium-high.
- Mix oregano, pepper, ½ teaspoon salt and cumin in a small bowl. Combine beer, garlic, piloncillo (or brown sugar), crushed red pepper and 1 tablespoon of the spice mixture in a small saucepan. Bring to a simmer over medium heat. Reduce heat to maintain a low simmer and cook, stirring often, until the sauce is reduced to ¼ cup, 20 to 25 minutes.
- Pat chicken dry and rub with the remaining spice mixture. Oil the grill rack. Grill the chicken, turning occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 155°F, 14 to 16 minutes total. Brush the chicken with about half of the beer glaze. Grill until slightly charred, 1 to 2 minutes. Turn the chicken over and brush with the remaining glaze. Grill until slightly charred and an instant-read thermometer registers 165°F, about 2 minutes more. Transfer the chicken to a platter and cover loosely with foil to keep warm.
- Toss zucchini, onions and corn with oil and the remaining ¼ teaspoon salt in a large bowl. Grill, turning occasionally, until tender and lightly charred, 6 to 8 minutes. Serve the chicken with the vegetables, topped with scallions (or chives), if desired.
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Nutritional Facts
Serving size: 1 piece chicken, ¾ cup vegetables & ½ ear corn
Per serving: 467 calories; 21 g fat(5 g sat); 3 g fiber; 32 g carbohydrates; 36 g protein; 69 mcg folate; 115 mg cholesterol; 18 g sugars; 10 g added sugars; 485 IU vitamin A; 27 mg vitamin C; 72 mg calcium; 3 mg iron; 553 mg sodium; 767 mg potassium
Nutrition Bonus: Vitamin C (45% daily value)
Carbohydrate Servings: 2
Exchanges: 4½ lean protein, 2 vegetable, 1½ fat, 1 other carbohydrate, 1 starch
